Backwoods Chili

NOTE: No consideration has been given for allergies.
This meat chili recipe is all over the internet so it hard to figure out to whom we should give
credit! The vegetarian version, lower on the page, is from the Ladies Home Journal site,
1 pound ground beef
4 cups quick cook rice
3 cups water
1 cup chopped onion
1 large green bell pepper, chopped
1 package chili seasoning mix
1 can tomatoes, undrained
1 can kidney beans, drained
1 tablespoon salt
1 cup shredded Cheddar or Monterey jack cheese
Serves: 8
In a large skillet, brown meat then drain. Add remaining ingredients except cheese; stir. Bring to
a vigorous boil. Cover tightly. Simmer about 5 minutes or until desired consistency. Sprinkle
with cheese.

Makes: 4 servings
Start to Finish: 30 mins
2 tablespoonsolive oil
1 cupchopped onions
2 teaspoonschili powder
1 teaspooncumin
2 10 1/2ounce cans diced tomatoes and green chilies
1 large sweet potato (8 oz.), peeled and diced
1 large zucchini (12 oz.), diced
2 15ounce cans black beans, drained and rinsed
Heat oil in a 12-inch skillet. Cook onions until lightly browned. Stir in chili powder and cumin;
cook 1 minute. Add tomatoes and green chilies and the sweet potato; bring to a boil. Reduce
heat; cover and simmer 6 minutes, until potato is partially cooked. Add zucchini; cook just until
tender. Add beans and cook until heated through.
Makes 4 servings.

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